Cake Flour Angel Food Cake

Preheat oven to 350° F.
Sift flour and set aside.
In a large mixing bowl, beat egg whites until foamy.
Add cream of tartar, vanilla and almond extracts.
Beat until very stiff, but not dry.
Add sugar, 2 tablespoons at a time, and continue to beat just until the mixture is smooth.
Using a spatula, gently fold in flour.
Pour the batter into an ungreased, 10-inch tube pan.
Draw a knife through the batter to remove any large air bubbles.
Place the pan in the lower third of the oven and bake 45 minutes, or until cracks feel dry and top springs back when touched lightly.
When cake is done, remove it from the oven and invert the pan.
If the tube in the center of the pan is not high enough for the inverted cake to be suspended in the air, use a heatproof funnel or a thin-necked soda bottle on which to rest the pan.
Let the cake hang and cool for 1 1/2 hours.
Remove the cake from its perch and slide a sharp knife inside the edges of the pan to release the cake.